Study on Analytical Method for Thiabendazole in Toasted and Seasoned Laver by LC-MS/MS

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  • ＬＣ－ＭＳ／ＭＳによる味付け海苔中のチアベンダゾールの分析法の検討
  • LC MS MS ニ ヨル アジツケ ノリ チュウ ノ チアベンダゾール ノ ブンセキホウ ノ ケントウ

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Abstract

Thiabendazole (TBZ), a pesticide with antifungal activity, was detected in toasted and seasoned laver which had been reported as tasting unpleasant by consumers in March 2008. From a survey of the manufacturing process, it was concluded that the TBZ contamination had originated from a sponge-roller which was used to paste seasoned liquid onto the toasted laver. At that time it was found that TBZ is widely used to prevent fungal contamination of sponge-rollers. For further survey of TBZ contamination in the laver, we developed a more sensitive detection method using LC-MS/MS. With our new method, six commercial products harvested in March 2008 and July 2009, respectively, were tested. Five out of six samples harvested in 2008 were positive for TBZ, with values in the range from 0.014 to 1.736 μg/g. Only one sample harvested in 2009 contained a detectable level of TBZ. The data obtained here contributed to the improvement of the manufacturing process.

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